Afghan Tomato & Cauliflower Curry

When asked, “what is your favourite vegetable?” I feel very few people pick cauliflower. It’s okay – it’s not on the top of my list either. My favourites are always the starchy ones: yams, sweet potatoes, or regular potatoes. The runners up are probably beets, corn, and carrots.

Tomatoes, cucumbers and squash would have easily made it to the top of the list too but those are technically fruits because they have seeds. Weird to think of them as fruits, I know.

Speaking of starch, this meal pairs well with the a traditional Afghan rice dish pictured below – find the post and recipe here.

Cauliflower and tomatoes pair so well with each other... prepare to re-consider your favourite vegetable. This is a go-to dish in my family. So simple and so satisfying. The dissolve-in-your-mouth texture is my favourite. The cauliflower gets so delicate and moist you only need a couple of bites before it disintegrates.

Afghan Tomato & Cauliflower Curry

Recipe PDF

▸ ▹ Vegan, gluten-free, soy-free, refined sugar-free, nut-free

Yield: 3 cups (4 servings)

Prep Time: 5 min

Cook Time: 20 min

Total Time: 25 min


3 Tbsp (15 mL) oil

1 large onion, chopped

1 medium cauliflower, cut into 1” chunks

½ tsp turmeric

¾ tsp salt

1 red chili pepper, diced (optional)

3 Tbsp (45 g) tomato paste

1 cup (250 mL) water


  1. Add oil and onion to medium pot on high heat and stir until onion has browned.

  2. Add remaining ingredients, cover, bring to a boil, reduce heat to medium, stirring every 5 minutes until water has evaporated and/or been absorbed. The dish is ready when the cauliflower is soft, no longer crunchy, but not disintegrating.

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes

❤ Sadia

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